BAKING

TERMS
Bake/Bakin
g the process of cooking food by indirect heat or
dry heat in a confined space as in heated oven
using gas, electricity, charcoal, wood, or oil at a
temperature from 250 F- 450 F.
Batter
 A mixture that is thin enough to stirred, poured
or spooned; often made of flour, eggs and
milk.
Beat
 To stir rapidly by hand or with a mixer to
combine ingredients and incorporate air
into mixture.
Bite-Sized
 To cut or tear food into small enough pieces
to eat in one bite.
Blend
 To stir together two or more ingredients until
just combined.
Caramelize
 To heat sugar until it dissolves and turns
into a golden syrup.
Convection oven
 stove in which a fan circulates heated air
through the oven for fast, even cooking.
Cream
 To beat together two or more ingredients, such
as butter and sugar, until the mixture is
smooth, creamy, uniform consistency.
CRIMP
 To use a fork to press the edges of an unbaked
piecrust against the rim of the pie plate to seal in
the filling and provide a traditional decoration.
Crush
 To reduce to crumbs, powder, or small
pieces.
Cut in
 To mix a cold fat (such as butter) with
flour or dry ingredients by hand until the
mixture resembles coarse crumbs.
 This can be achieved by using a
pastry blender or two tableware
Dip
• To slowly, but briefly, lower food into a
melted mixture such as chocolate.
Dough
• A flour mixture that can be rolled or
kneaded.
Drop
• To place cookies by spoonfuls onto a
cookie sheet.
Fold/Fold In
• To gently combine a light, airy
mixture (such as beaten egg whites)
with a heavier mixture.
Golden Brown
• To visually test for doneness of a light
to medium brown color on foods, such
as cookies and cakes.
Grease And Flour
• Coat baking pan with shortening before lightly
dusting with flour to prevent food from
sticking.
Ice/Icing
• To cover a cake or cookie with mixture, such
as frosting.
Knead
• To work dough by hand, or with a dough hook
of an electric mixer, into a smooth ball to
Melt
• To apply heat to change a food from a
solid to a liquid, such as butter or
chocolate.
Mixing
• To bring together into uniform mass.
Pre-heat
• To heat (an oven, for example) before
hand.
Roll Up Jelly-Roll Fashion
• To roll dough and filling together, beginning with narrow
side of dough, and ending with a log shape. Seal ends of
dough.
Sieve-
• To strain dry or wet ingredients through the holes of a
strainer or sieve.
Sift-
• To pass an ingredient, such as powdered sugar, through a
sieve or sifter to make smooth and separating course particles
in the ingredient like lumps.
Slice-
• To cut into thin, flat pieces, or to cut through with a knife.
Soft Peaks
• To beat whipping cream or egg whites until peaks
curl over when beaters are lifted out of the bowl.
Stiff Peaks
• To beat whipping cream or egg whites until the
peaks stand up straight when the beaters are lifted
up out of the bowl.
Spread
To cover evenly.
Sprinkle
• To scatter lightly.
Steam
• To cook on a rack above boiling liquid
in a tightly covered pan.
Whip
• To combine two or more ingredients
using a wire whisk.
• Can be a kitchen tool with looped
wires, incorporating air as the
mixture is beat. Sometimes referred